Category: Soup of the Week (Page 22 of 25)

Chef Carlton Brooks is the chapter President for the American Culinary Federation of Arizona (ACFAZ), an inspiring teacher and mentor for the kids at the East Valley Technical Institute in Mesa, and a dear friend of Into the Soup. Try out his Corn Chowder.

Ingredients

• 3 bacon slices, diced
• 1/2 onion, medium, diced
• 1 celeray stalk, small diced
• 1/4 cup leeks, small diced
• 1 potato large, medium diced
• 4 cup chicken veloute (make a bechemel but substitute stock for the milk – fish, beef, or chicken)
• 1 cup heavy cream
• 1 tablespoon parsley, chopped
• 1/2 teaspoon thyme
• 1 1/4 cups corn

1. In a saucepan, saute the bacon until almost crisp. Turn the heat down low and sweat the onions, celery and leeks until soft, about 10 minutes.
2. Do not brown the vegetables.
3. Add veloute and the potatoes.
4. Simmer until potatoes are tender.
5. Add the thyme, corn and cream. Bring to a boil and season with salt and pepper.
6. Add the chopped parsley and mix.

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Into the Soup’s event on March 22nd, WestSide ThrowDown, benefits Career’s in Culinary Arts Program (C-CAP). Richard Grausman is Founder and President of C-CAP which works with public schools across the nation to prepare high school students for college and career opportunities in the restaurant and hospitality industry. A national nonprofit, C-CAP provides teacher training, scholarships, cooking competitions, job shadows, training and internships, college and career advising, and product and equipment donations.

Ingredients

• 1 tablespoon butter
• 3 leeks (white part only), washed and diced
• 1 ½ pounds zucchini, peeled and diced
• 4 cups chicken stock
• 1 bunch watercress, thick stems trimmed
• ¼ teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1/3 cup heavy cream

1. In a 4-quart pot, heat the butter.  Add the leeks and gently sauté over medium-low heat until softened, about 3 minutes.
2. Add the zucchini and sauté for 2 minutes without browning.  Add the stock and simmer until the zucchini is just tender, 3 to 4 minutes.
3. Bring the soup to a boil and add the watercress.  Reduce heat and simmer for 1 minute.
4. In a food processor or blender, blend the soup until smooth.  Season with the salt and popper.  (The soup can be prepared ahead to this point.  Let cool to room temperature. Cover, and refrigerate.  If serving the soup hot, bring back to a simmer before proceeding.)
5. Just before serving, stir in the cream.

This low-calorie (70 calories per serving) variation of the classic watercress soup uses zucchini in place of potatoes.  The small amount of cream used to enrich the soup can be omitted, reducing the calories even further. This soup can be served hot or cold.  If you are using a homemade chicken stock, the soup may jell when cold, making it too thick.  If this happens, thin with water and adjust the seasonings.  Try using yogurt instead of cream when the soup is cold. Serves 6.

From:  At Home With the French Classics (Workman Publishing, 1988) by Richard Grausman.

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Faith Wipperman was just newly appointed to Saute and Entrementier at Lon’s at the Hermosa, considered one of the best restaurants in Paradise Valley, Arizona. We have known of Faith for a bit now but just recently interviewed her for a magazine article. We found her to be one of the most inspiring young (18) personalities we have encountered. Faith prepared this Duck Soup with Warm Beet Salad for our time together. It was to die for. Enjoy this recipe and look for more of Faith Wipperman in the future.

Duck Soup Ingredients

• 1 medium yellow onion, thinly sliced
• 1 Tbsp sherry vinegar
• 3 Fuji apples, peeled, cored, and quartered
• Butter
• 1 tsp sugar
• 2 sprigs thyme
• ¼ C orange juice, reduced
• ½- ¾ C roasted potato flesh
• 4 C duck stock
• Salt
• White pepper
• ¼ C dry sherry

Over low heat, cook the onion in the butter until deeply caramelized and fragrant; this can take an hour or more. Once desired color is achieved, deglaze with the sherry vinegar and reserve.

In a pan melt 4 Tbsp butter and add sugar, cook to combine, then add the apple quarters in a single layer. Cook slowly to caramelize, flipping half way through. When finished, the apples should be caramelized and tender. Reserve.

Infuse the duck stock with the thyme; heat until the stock is completely fluid. 

In a blender combine the caramelized onion, ¾ of the caramelized apples, duck stock, orange juice, and 1/3 C roasted potato flesh. Blend and evaluate consistency: if the soup is still very thin add the remaining apples and enough roasted potato to thicken, if the soup is too thick to blend add more duck or chicken stock. These adjustments will vary depending on how gelatinous your duck stock is.

Once well-blended, strain the soup through a chinois. Heat the soup, seasoning to taste, and finish with the dry sherry. Hold hot.

Warm Beet Salad Ingredients

• 1 medium golden beet
• 1 medium red beet
• 1 medium candy stripe beet
• 2 spring thyme
• Kosher salt
• Butter
• ¼ C walnut pieces, toasted
• ½ C duck confit, finely shredded and chopped
• Fresh thyme leaves
• 1 Tbsp orange juice
• Salt
• Black pepper

Trim both end of each beet. To cook the beets place in a pot, cover with cold water, add 4 Tbsp kosher salt, and a sprig of thyme (for best color, cook the yellow beet separately from the other two). Over low heat simmer gently until the beets are tender. Remove from the water and, using a kitchen towel, gently rub away the skin; it should come off easily. Small dice each beet and combine.

Heat a medium sauté pan and melt some butter. Add the diced beets, walnuts, confit, and thyme leaves; toss to combine and heat evenly. Deglaze with orange juice and reduce. Season with salt and pepper. Hold warm.

For Presentation

In a large, wide soup bowl place a 1 ½” ring mold in the center and fill with the beet salad, packing gently. Remove the ring mold and repeat in the remaining bowls. Carefully ladle portions of the hot duck soup around the beet salad and serve immediately.

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About Faith Wipperman

Originally from Central Texas, Faith is a graduate of the Arizona Culinary Institute and scholarship winner for Career through Culinary Art Program. She is currently Saute and Entrementier at Lon’s at the Hermosa.  

Chef JP is a Facebook buddy of mine who is as passionate about food as anyone I know. I love the fact that his company is farm to table (meaning the products they use are high quality and well cared for). Here he has contributed a great recipe for French Onion soup. I love it!

Ingredients

• 10 each yellow onions — julienned
• 3 cloves garlic — crushed
• 4 sprigs thyme — tied
• 1 bay leaf
• 4 Cups chicken stock
• 4 Cups demi glace (or beef or veal stock)
• 1 stick unsalted butter
• ½ Cup sherry or brandy
• salt and pepper — to taste

Slowly caramelize your onions in the whole butter until the onions give the appearance of melting and are nicely browned. Add garlic and saute a few minutes more. Deglaze with sherry or brandy. Add thyme, a bay leaf, and chicken stock plus demi glace or stock and simmer for 20 minutes. Remove from heat. Season.

At this point soup is best if cooled and refrigerated over night (let thyme bunch steep in soup until the next day). The next day remove thyme (OK to leave bay leafs in) and heat the amount of soup you need.

Either heat soup, top with crouton, gruyere, and parmesan and gratinee’ in the salamander or ladle the cold soup into crocks, top with the same items and bake at 325 degrees until bubbling and browned on top. BON APPETIT’

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About Chef Khoury

John Paul Khoury,CCC is the corporate Chef for Preferred Meats, Inc. They are dedicated to quality and freshness. Preferred Meats specializes in Wagyu beef, grass fed Hereford beef, natural Angus beef, Berkshire (Kurobuta)& Duroc pork, lamb, game birds, game meats, and specialty cured and smoked meats.

Preferred Meats was founded with a single goal in mind – To provide the highest quality products available. To develop this goal, Preferred Meats has focused on finding the highest quality products available, and then maintaining that quality. To accomplish this, we have gone to the growers and producers of our fine products to learn how their products are raised, handled, what they are fed, and how they are processed. Their on-line retail store will be coming soon, so keep checking back. www.preferredmeats.com.

From Facebook friend Chef Thomas Elkin CEC, AAC, HOGT out St. Louis; Into the Soup would like to celebrate the coming spring season (it is coming!) with a recipe that showcases the consummate springtime vegetable, asparagus, in a wonderful cold soup using the classic vichysoisse technique. Try this soup for an early taste of spring.

Ingredients

• 4 C. CHICKEN STOCK                                          
• 12 OZ. PEELED POTATOES
• 12 OZ. ASPARAGUS PIECES (RAW)                
• 2 OZ. LEEKS, CHOPPED (RAW)
• 1 tsp. SALT  (approx.)                                             
• 2 T. FRESH CHOPPED CHIVES
• 4 OZ. COOKED BLUE CRAB MEAT (optional)
• 12 OZ. CANNED EVAPORATED SKIM MILK

Combine stock, potatoes, asparagus and leeks in a 6 qt. Pot.  Bring to a boil then reduce heat to simmer until asparagus has cooked very, very soft and the fibers have broken down. Remove from heat. In processor, puree small batches until all has been processed. Chill.

When base has been chilled, blend in the evaporated milk. Adjust the seasoning with the salt if necessary. Serve with a dab of crab meat on top and sprinkle with chives.

Serves 10 to 12

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It is time for Mardi Gras, so in tribute, we offer a special recipe from the Gulf. This recipe actually originates from Dauphin Island three miles south of the mouth of Mobile Bay where some family friends, Tom and Lynn McKinstry, had a home. We draw fond memories of our time visiting them. It’s the kind of place where you could slip the crab basket out and before long had the makings for a pot of gumbo. Add some homemade ice cream while watching sunsets on the deck, and you have a great day. Enjoy this gumbo and have a great Mardi Gras (send us some beads if you can get ’em). 

Ingredients

(party size, halve if you don’t have lots of visitors)

• 2 onions, chopped
• 2 green peppers, chopped
• 2 large cans whole tomatoes
• 1 c. bacon drippings
• 4 heaping table spoons flour
• 4 T. gumbo file (found in spice section of the store)
• Tabasco, salt, pepper to taste
• 4 stalks celery chopped
• 2 lbs. shrimp
• 2 lbs. lump crab meat (12 crab bodies if you are lucky to find)
• Water to cover

Brown flour in bacon drippings until very dark brown (almost burned – a deep chocolate color). Add celery, onion, & green pepper – sauté. Add canned tomatoes. Dump into stock pot water & crab meat. Add seasonings & gumbo file. Add Tabasco to taste. Cook (simmer) for 2 hours. Add shrimp 10 minutes before serving & simmer. Add more file, salt, pepper & Tabasco to taste. Serve over rice.

PS Beware of the Mongoose (for Tom).

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